Cheese Jalapeño Mini Scones

Ingredients

2½ cups self-raising flour
Pinch of salt
1 tsp baking powder
1/3 cup butter, cut into cubes
¾ cup sharp cheddar cheese
¼ cup New Canaan Farms Sweet & Hot Jalapeños, lightly chopped
175g whole milk
Squeeze of lemon juice
1 beaten egg, for basting

Serve with

Charcuterie and cheese plates, or as a meal accompaniment

Directions

• Preheat the oven to 400° and grease and line a baking tray with parchment paper.
• Spoon the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, and mix well.
• Add the cold, cubed butter, and rub in with your fingers until the mix looks like fine breadcrumbs. Stir in the cheese and chopped Sweet & Hot Jalapeños.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add a squeeze of lemon juice, then set aside. Put your baking tray in the oven to warm.
• Make a well in the mixture, then add the milk liquid and combine it quickly with a regular knife – it will seem pretty wet at first but will soon solidify into a messy dough. Add additional flour or milk as needed to adjust the texture.
• Scatter some flour onto the work surface, add dough, then sprinkle flour over the dough, your hands and the rolling pin. Fold the dough over a couple of times to make it smoother. Pat into a round about 4cm deep, then dip the cutter size of your choice into a little flour so it won’t stick. Cut out as many scone shapes as you can, flour-ing the cutter and reshaping leftover dough as needed.
• Remove the baking tray from the oven and place the scone shapes on the parchment paper.
• Brush the tops with the beaten egg and bake for around 10 minutes, until the scones have risen and are golden brown. Serve warm if you can!

Serve with…